Y’hello, Beasties! Today I have a delicious recipe for you from Home Chef, the Queso Fondue Steak Quesadillas with Pico de Gallo. In a previous article, I told you about my experience with Home Chef and gave you a review of the meal kit service. Here, I am giving the recipe of one of the meals that I received and enjoyed. Please, note that you can also find the recipe on the Home Chef website.
This recipe has everything a foodie could dream of. Some cheese fondue, meaty steak strips, quesadillas. My, my, heaven on earth! The recipe is the creation of Chef Rachel Post from Home Chef, and let me tell you, it is a pure delight.
You Will Need
Olive oil (I use coconut oil instead), salt, a large non-stick pan, mixing bowls, and a small pot.
INGREDIENTS
For 2 servings:
- 2 tsp. chipotle seasoning
- ¼ tsp. red pepper flakes
- 1 Tbsp. cornstarch
- 6 small flour tortillas
- ¼ oz. cilantro
- 2 Roma tomatoes
- 1 Poblano pepper
- 2 garlic cloves
- 3 oz. shredded mozzarella
- 10 oz. steak strips
INSTRUCTIONS
Prepare ingredients and make the Pico de Gallo
- Stem and mince the cilantro.
- core the tomatoes and cut into ½” dice.
- Mince the garlic.
- Stem the poblano pepper, seed, and cut into ½” dice. Poblano peppers can vary in spice level; more mild, but a few can be quite hot. So, wash your hands and cutting boar after prepping.
- Combine tomatoes, half the garlic (reserve remaining for the steak), cilantro, and a pinch of salt in a mixing bowl. Set aside.
- Separate the steak strips into a single layer, pat dry, and coarsely chop. Season all over with a pinch of salt and chipotle seasoning (use less if spice-averse).
Cook the filling
- In a large non-stick pan over medium-high heat, add 1 tsp. olive oil. Once the oil is hot, add in the poblanos and stir. occasionally until tender, 2-3 minutes.
- Add the remaining garlic, a pinch of salt, and the steak strips. Stir occasionally until no pink remains and the steak reaches an internal temperature of 145ºF, 4-6 minutes.
- Transfer the steak to a plate and let rest for 3 minutes.
- Wipe the pan clean and reserve.
Heat the tortillas
- Wrap the tortillas in a damp paper towel and microwave until warm, 20-30 seconds.
Cook the Quesadillas
- Place the tortillas on a clean work surface and equally distribute the steak mixture along with 2/3 of the cheese (reserve remaining for the sauce) among the tortillas.
- Fold the quesadillas in half and gently press the filling to the edges.
- Return the pan used to cook the filling to medium heat and add 1 tsp. of olive oil.
- Working in batches, place two or three quesadillas in the hot pan Cook until golden brown, 1-2 minutes per side.
- Repeat with the remaining quesadillas, adding 1 tsp. olive oil for each batch, if necessary.
Make the fondue and Finish the Dish
- Place a small pot over medium heat. Add cornstarch and ½ cup water, and stir to combine. Bring to a simmer.
- Once simmering, stir consistently, 1 minute.
- Vigorously stir in the remaining cheese, a pinch of salt, and red pepper flakes (to taste) until melted and throughly combined, 45-60 seconds.
- Remove from burner. Halve the quesadillas if desired and place on a plate. Top with the fondue and the pico de gallo.
- Serve. Bon appétit!
NUTRITION FACTS:
Per serving: 700 calories; Carbs 54g; Protein 46g; Fat 34g.
You can see how I made these delicious Queso Fondue Quesadillas here. Try your hand at this recipe, and let me know how it went for you!